Seafood Okonomiyaki is a beloved Japanese street food that combines a crispy, golden exterior with a soft, savory interior. Made with a batter of flour, cabbage, and dashi, and filled with shrimp, squid, and other seafood, this hearty pancake is topped with rich sauces, smoky bonito flakes, and seaweed powder. It’s a satisfying and flavorful dish that’s both comforting and fun to make at home.
Why You’ll Love This Recipe
- Hearty and satisfying: A full meal in one crispy, savory pancake.
- Customizable: Use your favorite seafood and toppings.
- Authentic flavor: Topped with classic okonomiyaki sauce and Kewpie mayo.
- Great for sharing: Makes 2 large pancakes—perfect for 2–3 people.
- Easy to make at home: Simple ingredients with big street-food flavor.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Batter
- all-purpose flour
- dashi stock (or water)
- egg
- shredded cabbage
- green onions
- tempura scraps (tenkasu, optional)
For the Seafood Mix
- shrimp (peeled and chopped)
- squid (chopped)
- scallops or crab (optional)
For the Toppings
- okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise (Kewpie preferred)
- bonito flakes (katsuobushi)
- dried seaweed powder (aonori)
directions
- Prepare Batter: In a large bowl, whisk together the flour, dashi stock (or water), and egg until the mixture is smooth and lump-free. Fold in the shredded cabbage, sliced green onions, and tempura scraps if using.
- Add Seafood: Stir in the chopped shrimp, squid, and any optional seafood like scallops or crab, ensuring even distribution throughout the batter.
- Cook the Pancake: Heat a non-stick skillet or griddle over medium heat with a bit of oil. Pour half the batter into the pan and shape into a round pancake about ¾-inch thick. Flatten slightly for even cooking. Cook for 4–5 minutes or until the bottom is golden brown.
- Flip and Cook: Carefully flip the pancake using a wide spatula. Cook for another 4–5 minutes, pressing down gently, until the pancake is firm and the seafood is cooked through.
- Top and Serve: Transfer the okonomiyaki to a plate. Drizzle with okonomiyaki sauce in a zigzag pattern, followed by Kewpie mayo. Sprinkle generously with bonito flakes and seaweed powder. Serve hot.
Servings and timing
Servings: 2–3
Prep time: 15 minutes
Cook time: 10 minutes per pancake
Total time: 25–30 minutes
Variations
- Pork okonomiyaki: Use thin slices of pork belly instead of seafood.
- Vegetarian version: Skip seafood and add mushrooms, corn, or tofu.
- Add cheese: Sprinkle shredded cheese into the batter or on top before flipping.
- Spicy kick: Add a touch of chili oil or spicy mayo on top.
- Extra soft texture: Add grated nagaimo (Japanese yam) to the batter for a fluffier finish.
storage/reheating
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over low heat or in an oven at 300°F (150°C) until warmed through. Avoid microwaving as it may soften the texture.
Freezing: Wrap individually and freeze for up to 1 month. Reheat in the oven or skillet directly from frozen.
FAQs
What is okonomiyaki?
Okonomiyaki is a Japanese savory pancake made with a batter of flour, egg, shredded cabbage, and a variety of fillings and toppings. It is commonly associated with Osaka-style cooking.
Can I use regular pancake mix?
For an authentic texture and flavor, it’s best to use all-purpose flour or okonomiyaki-specific flour. Regular pancake mix may be too sweet.
What is tenkasu and do I need it?
Tenkasu are crispy tempura bits that add texture and flavor. They’re optional but recommended if available.
What’s a good substitute for dashi?
Water can be used, though dashi adds umami. You can make quick dashi with instant granules or use a light vegetable or seafood broth.
Where can I find okonomiyaki sauce?
Most Asian grocery stores carry it. You can also make a simple version by mixing Worcestershire sauce, ketchup, and a little sugar.
Can I make the batter ahead of time?
Yes. The batter (without seafood) can be made a few hours ahead and stored in the refrigerator. Add seafood just before cooking.
Is Kewpie mayo necessary?
Kewpie mayonnaise has a distinct tangy richness, but you can use regular mayo if needed. Add a touch of rice vinegar or lemon juice for a similar flavor.
How do I know when the pancake is done?
It should feel firm when pressed and be golden brown on both sides. The seafood inside should be opaque and fully cooked.
What kind of seafood works best?
Shrimp and squid are most common, but scallops, crab, or even chopped fish fillet can be used based on availability.
Can I make it gluten-free?
Yes, use a gluten-free flour blend and ensure your sauces and toppings are certified gluten-free.
Conclusion
Homemade Seafood Okonomiyaki is a fun, flavorful way to bring Japanese street food into your kitchen. With its crisp exterior, tender filling, and umami-packed toppings, this savory pancake is a satisfying meal that’s both approachable and impressive. Perfect for lunch, dinner, or even a unique brunch dish—serve it hot and enjoy every bite.
PrintHomemade Seafood Okonomiyaki (Japanese Savory Pancake)
Seafood Okonomiyaki is a savory Japanese pancake filled with shrimp, squid, and cabbage, then pan-fried to golden perfection. Topped with classic sauces and bonito flakes, it’s a beloved street food you can enjoy at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
- For the Batter:
- 1 cup all-purpose flour
- 2/3 cup dashi stock (or water)
- 1 egg
- 2 cups shredded cabbage
- 2 green onions, finely sliced
- 1/4 cup tempura scraps (tenkasu, optional)
- For the Seafood Mix:
- 1/2 cup shrimp, peeled and chopped
- 1/2 cup squid, chopped
- 1/4 cup scallops or crab (optional)
- For Toppings:
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise (like Kewpie)
- Bonito flakes (katsuobushi)
- Dried seaweed powder (aonori)
Instructions
- In a large bowl, whisk together flour, dashi stock, and egg until smooth. Fold in shredded cabbage, green onions, and tempura scraps (if using).
- Add the chopped shrimp, squid, and optional seafood to the batter. Stir gently to combine.
- Heat a tablespoon of oil in a non-stick skillet over medium heat. Pour in half the batter and shape into a thick, round pancake (about 3/4 inch thick).
- Cook for 4–5 minutes until the bottom is golden brown and the edges start to firm up.
- Carefully flip the pancake using a wide spatula. Cook the other side for another 4–5 minutes until fully cooked and golden.
- Transfer the pancake to a serving plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
- Sprinkle with bonito flakes and aonori seaweed powder. Serve immediately while hot.
Notes
- Don’t overmix the batter to keep the texture fluffy.
- Adding grated nagaimo (Japanese yam) enhances fluffiness and texture.
- Serve with pickled ginger or a side of miso soup for a full meal.
- Double the recipe for more servings or to make multiple pancakes at once.
Nutrition
- Serving Size: 1 pancake
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 130mg